The Essential Guide to the Difference Between Olive Oil and Olive Oil Pomace

January 13, 2026 •

4 min read

According to the North American Olive Oil Association, all olive oils are not created equal, and understanding this fundamental distinction is key to navigating the grocery store aisle and answering: What is the difference between olive oil and olive oil pomace? While both are derived from the olive fruit, their production processes, quality, and final applications vary significantly.

Quick Summary

This guide breaks down the core distinctions between olive oil and olive pomace oil, focusing on their extraction methods, flavor profiles, nutritional value, and optimal cooking applications.

Key Points

Production Method: Virgin olive oil is mechanically cold-extracted, whereas pomace oil uses chemical solvents and heat from leftover olive pulp.
Quality & Flavor: High-grade olive oil has a rich, fruity flavor, while pomace oil is neutral and mild due to heavy refining.
Nutritional Content: Olive oil retains more antioxidants and polyphenols, while pomace oil has lower nutritional value after processing.
Smoke Point: Pomace oil's higher smoke point (approx. 460°F) makes it ideal for high-heat frying, unlike standard olive oil's lower point (approx. 375°F).
Culinary Use: Use high-quality olive oil for dressings and light sautéing to preserve flavor; use affordable pomace oil for baking and deep frying.
Cost Difference: Pomace oil is significantly less expensive because it uses the remaining oil from a byproduct of the initial, more delicate olive oil extraction.

Understanding the Olive Oil Hierarchy

Before diving into the specifics, it's helpful to understand the basic hierarchy of olive oil grades. Extra Virgin Olive Oil sits at the top, followed by Virgin Olive Oil. These are both mechanically extracted and unrefined. Standard 'Olive Oil' is typically a blend of refined olive oil and virgin olive oil to add back flavor. Olive-pomace oil, on the other hand, is in a separate, lower category entirely due to its industrial extraction process.

Production: Mechanical vs. Chemical Extraction

This is the single most important factor differentiating these two products. The method used to extract the oil from the olive fruit determines its quality, flavor, and nutrient content.

How Olive Oil is Made

Standard olive oil, particularly high-quality extra virgin olive oil, is produced using purely mechanical means. This cold-press or cold-extraction method involves crushing fresh, high-quality olives into a paste and then centrifuging it to separate the oil from the water and solids. No heat or chemical solvents are used, which preserves the natural flavors, aromas, and antioxidants. The process typically looks like this:

Harvesting: Olives are picked at optimal ripeness.
Washing & Crushing: The fruit is cleaned and crushed into a paste.
Extraction: The paste is put through a centrifuge to separate the oil.
Filtering & Bottling: The resulting oil is filtered to remove sediment and bottled.

How Olive-Pomace Oil is Made

Olive-pomace oil is extracted from the pomace—the leftover solid residue of olive pulp, pits, and skins after the first press for virgin olive oil. This residue still contains a small amount of oil, which cannot be extracted mechanically. To get this last bit of oil, manufacturers use industrial processes:

Solvent Extraction: A chemical solvent, most commonly hexane, is used to dissolve the remaining oil from the pomace.
Refining: The crude, solvent-extracted oil is then heavily refined using high heat and other methods to remove the solvent and neutralize its taste and high acidity.
Blending: The refined pomace oil is finally blended with a small amount of virgin olive oil to add some color and a hint of flavor back into the product, making it fit for human consumption.

Quality, Flavor, and Nutritional Differences

Because of the vast difference in processing, the end products are distinct in almost every way.

Flavor and Aroma: Extra virgin olive oil is prized for its rich, complex, and fruity taste, often with peppery or grassy notes. These distinct flavors are a direct result of the cold-extraction process. Olive-pomace oil, after being heavily refined, has a very neutral, almost tasteless profile and a less pronounced aroma.

Nutritional Value: The health benefits of high-quality olive oil, particularly EVOO, are tied to its high content of healthy monounsaturated fats, antioxidants, and polyphenols. These are largely destroyed during the high-heat, chemical refining process used for pomace oil. While pomace oil still contains monounsaturated fat, its antioxidant content is significantly lower.

Smoke Point and Culinary Applications

One of the few advantages of pomace oil is its higher smoke point, which is a direct result of the refining process removing volatile compounds.

Extra Virgin Olive Oil: With a lower smoke point (around 375°F/190°C), EVOO is best used for low-to-medium heat cooking, sautéing, and as a finishing oil for dressings, dips, and drizzling. This preserves its delicate flavor and nutritional benefits.
Olive-Pomace Oil: With a higher smoke point (around 460°F/238°C), pomace oil is well-suited for high-heat cooking methods like frying, deep-frying, and baking. Its neutral flavor means it won't interfere with the taste of other ingredients.

Comparison Table


Feature	Olive Oil (Virgin/Extra Virgin)	Olive Oil Pomace
Production Method	Purely mechanical (crushing, pressing, centrifuge); Cold-extracted.	Chemical solvent (hexane) extraction from leftover pomace, followed by high-heat refining.
Quality	Highest quality grade; Pure fruit juice.	Inferior quality; Heavily processed byproduct.
Flavor	Rich, fruity, and complex; often peppery or grassy notes.	Neutral, mild, or almost tasteless.
Nutritional Content	High in antioxidants and polyphenols.	Low antioxidant and polyphenol content due to refining.
Smoke Point	Lower (approx. 375°F/190°C).	Higher (approx. 460°F/238°C).
Culinary Use	Finishing oil, dressings, sautéing, marinades.	High-heat frying, deep-frying, baking.
Cost	More expensive due to higher quality and production standards.	Less expensive due to industrial process and lower grade.

Conclusion: Choosing the Right Oil for the Job

The difference between olive oil and olive oil pomace ultimately boils down to a significant gap in quality and processing. While pure olive oil offers superior flavor and health benefits for low-temperature applications, olive-pomace oil provides a more affordable, heat-stable option for deep frying and baking. Understanding these distinct characteristics allows you to make an informed choice based on your specific culinary needs. Neither is inherently 'bad' when used correctly; they simply serve different purposes in the kitchen. For premium taste and health benefits, reach for a virgin or extra virgin olive oil. For robust, high-heat cooking where a neutral flavor is preferred and cost is a factor, olive-pomace oil is a practical alternative.

An Authoritative Perspective on Pomace Oil

Some organizations offer specific guidance on the uses and properties of olive pomace oil. For additional details on its stability during frying, a guide published by the Spanish Interprofessional Association of Olive Pomace Oil (ORIVA) offers specific technical information on its use in high-temperature cooking.

Frequently Asked Questions

Yes, refined olive-pomace oil is safe for consumption and is a regulated food product. The refining process removes chemical solvents used in extraction and neutralizes its high acidity before it is sold to consumers.

Olive oil, especially Extra Virgin, is healthier because its mechanical extraction preserves beneficial antioxidants and polyphenols. While pomace oil contains healthy monounsaturated fats, its refining process removes most of these compounds.

You can use pomace oil for high-heat cooking, like frying, where its neutral flavor is suitable. However, you should not substitute pomace oil for high-quality olive oil in dishes that rely on its flavor profile, such as dressings or drizzled toppings.

Pomace oil is cheaper because it is made from the leftover olive pulp and pits, which would otherwise be discarded. The industrial solvent extraction and refining methods are more cost-effective than the careful, high-yield mechanical process for virgin olive oil.

The grade labeled simply 'Olive Oil' is a blend of refined olive oil (made from defective virgin oil) and a small amount of virgin olive oil. This is different from olive-pomace oil, which is a blend of refined pomace oil and virgin olive oil.

Yes, crude olive-pomace oil, before it is refined for consumption, is often used for industrial purposes, such as in soap making and cosmetics.

Pomace olive oil has a higher smoke point, making it more stable and suitable for high-heat cooking like deep frying without breaking down or producing harmful compounds. Its neutral flavor is also an advantage in recipes where you don't want an olive taste.